Rinse the ZuppamiXlegumi e Grano Saraceno and cook over a low heat for about 60 minutes in plenty of water (3 l), adding the salt at the end of cooking, and add a drizzle of extra virgin olive oil once cooked. Stir and allow to cool to room temperature.

Cut the celery and spring onions into slices, peel and cut the French beans into small pieces.

In a large saucepan, soften the herbs for 3-5 minutes over a low heat, then add the French beans.
Add a pinch of salt and leave to flavour, stirring, again for 5 minutes, then pour the hot stock to cover the vegetables.

After 20-30 minutes, or when the French beans are soft (add hot broth if necessary), add 80 grams of cashew nuts and continue cooking for 5 minutes, then remove from the heat and blend with the hand blender until you obtain a velvety and homogeneous puréed soup.
Then return to heat for a few minutes to obtain, as desired, a thicker puréed soup.

Serve warm or cold, distributing it in 4 bowls together with ZuppamiXlegumi e Grano Saraceno, with a drizzle of extra virgin olive oil, pepper, a few basil leaves and the remaining cashews coarsely chopped with a knife.

Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.